Paramètres
- 464pages
- 17 heures de lecture
En savoir plus sur le livre
A ground-breaking book by the world-leading expert in sensory science: Freakonomics for food Why do we consume 35% more food when eating with one more person, and 75% more when with three? Why are 27% of drinks bought on aeroplanes tomato juice? How are chefs and companies planning to transform our dining experiences, and what can we learn from their cutting-edge insights to make memorable meals at home? These are just some of the ingredients of Gastrophysics , in which the pioneering Oxford professor Charles Spence shows how our senses link up in the most extraordinary ways, and reveals the importance of all the "off-the-plate" elements of a meal: the weight of cutlery, the colour of the plate (his lab showed that red is associated with sweetness - we perceive salty popcorn as tasting sweet when served in a red bowl), the background music and much more. Whether dining alone or at a dinner party, on a plane or in front of the TV, he reveals how to understand what we're tasting and influence what others experience. Meal-times will genuinely never be the same again.
Achat du livre
Gastrophysics, Charles Spence, Daniel J. Levitin, Heston Blumenthal
- Langue
- Année de publication
- 2017
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- (rigide)
Modes de paiement
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- Titre
- Gastrophysics
- Sous-titre
- The Science of Dining from Restaurant to Party Tricks
- Langue
- Anglais
- Éditeur
- Viking
- Publié
- 2017
- Format
- rigide
- Pages
- 464
- ISBN10
- 0241270081
- ISBN13
- 9780241270080
- Séries
- Mots clés
- Nonfiction, Sciences sociales, Santé & Médecine, Thèmes psychologiques, Livres de cuisine, Arts culinaires & Gastronomie, Science, Psychologie, Santé, Nourriture
- Évaluation
- 3,8 sur 5
- Description
- A ground-breaking book by the world-leading expert in sensory science: Freakonomics for food Why do we consume 35% more food when eating with one more person, and 75% more when with three? Why are 27% of drinks bought on aeroplanes tomato juice? How are chefs and companies planning to transform our dining experiences, and what can we learn from their cutting-edge insights to make memorable meals at home? These are just some of the ingredients of Gastrophysics , in which the pioneering Oxford professor Charles Spence shows how our senses link up in the most extraordinary ways, and reveals the importance of all the "off-the-plate" elements of a meal: the weight of cutlery, the colour of the plate (his lab showed that red is associated with sweetness - we perceive salty popcorn as tasting sweet when served in a red bowl), the background music and much more. Whether dining alone or at a dinner party, on a plane or in front of the TV, he reveals how to understand what we're tasting and influence what others experience. Meal-times will genuinely never be the same again.